Prawn laksa curry bowl

Prawn laksa curry bowl

By Chelsie Collins
  • 1
  • 2
  • 3
  • 4
  • 5
(23 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 5 mins Cook: 10 mins

Easy

Serves 2

Real fast food: a delicious and warming seafood one-pot, that takes just 15 minutes to make

Nutrition and extra info

Nutrition: per serving

  • kcal520
  • fat26g
  • saturates14g
  • carbs50g
  • sugars4g
  • fibre3g
  • protein19g
  • salt3.6g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red chilli, finely sliced
  • 2 ½ tbsp Thai red curry paste
  • 1 vegetable stock cube
  • 400ml can reduced fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 100g rice noodles
  • 2 limes, juice of 1, the other halved
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 150g cooked king prawns
  • ½ small pack coriander, roughly chopped

Method

  1. Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.

  2. Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.

  3. Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
ARogue Allie's picture
ARogue Allie
15th May, 2018
5.05
Added mange tout and bean sprouts at same time as rice noodles, loved it!
sazzleladyhawke
18th Nov, 2017
4.05
Great little quick and easy recipe, super tasty! I prepared ours with sides of stir-fried vegetables and prawn crackers. Only aspect I'll try differently next time is to swap the vegetable stock to chicken, to add a layer of depth and even more flavour.
catie74
16th Oct, 2017
5.05
I increase the recipe to serve 5 and add mange tout, sugar snaps and baby corn and often add monkfish or scallops too. The kids adore this which makes it a pleasure to make, especially if I follow it with mango sorbet
Misssharp89
18th Apr, 2017
4.05
I love this recipe for the Laksa base. I have found after making a few variations that the favourite in our house is to add baked salmon cut into chunks instead of the prawns (add it at the end after filling bowls so I can make sure we each have enough) and I also add sugersnap peas or mange tout to the broth at the same time as the noodles for extra bite! We now have this regularly in our house, its so quick and easy and has so much flavour. I also found dressing it with spring onions and parsley (partner isn't keen on coriander) gives it an extra bit of freshness.
Frantic Flapjack
21st Jun, 2016
3.05
Tasty and easy to make. A quick midweek supper.
hanbarrett
16th Jun, 2016
5.05
really easy and soooo delish!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
khanate
4th Nov, 2018
Use basil instead of coriander!
Want to receive regular food and recipe web notifications from us?